KR20160085648A - Method for manufacturing vitamin brown rice and vitamin brown rice thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing vitamin brown rice and the vitamin brown rice manufactured thereby. The method for manufacturing vitamin brown rice of the present invention comprises the following steps: swelling brown rice; boiling a first mixture containing 100 parts by weight of the swollen brown rice, 0.5-5 parts by weight of vitamin powder, and 80-120 parts by weight of water at 100-130°C; and allowing the boiled first mixture to sit.

Description

METHOD FOR MANUFACTURING VITAMIN BROWN RICE AND VITAMIN BROWN RICE THEREOF BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method for producing vitamin Y rice and a vitamin Y rice prepared by the method.

The outermost part of the harvested rice is called the rice husk, and the rice husk is peeled off. The rice that we eat every meal is mainly made with white rice, and the white rice refers to the 10 minute rice with white which is made by burning rice bran layer of brown rice 9 times. Because brown rice is still in the form of seed, it grows when it grows. The brown rice contains more vitamins and dietary fiber than white rice, and is relatively low in carbohydrates, so it is treated as a health food and processed into various forms such as cereal. Since brown rice is harder than white rice, it is appropriate to cook it with a pressure cooker or eat it with a dough. Brown rice is abundant in fat, protein, calcium and carbohydrates as it contains 95% of nutrients and rice bran layer and rice grain.

However, brown rice is rich in nutrients, but the digestion is not good, the texture is rough, and a strong sense of rejection due to the unique smell of brown rice, adults and adults are not eating well. Generally, brown rice was generally discolored at 24 hours or more, discolored and discolored. After 48 hours or more, water was generated from the bottom of rice brown rice, and the rice was crushed.

Korean Patent Laid-Open Publication No. 2014-0132223 discloses a rice bran collecting step of collecting rice bran containing rice bran by preparing a brown rice obtained by removing rice husk layer from rice; A roasting step of roasting the rice gob collected in the rice goblet collecting step on a preheated baking pan and roasting the baking oven while heating the baking oven evenly; Mixing the grilled rice bran and the brown rice called cold water into a oven or a pot and boiling it with water vapor of 100 to 120 degrees to prepare rice gyoza rice mixed with rice bran; Removing the rice gyoza rice in an oven or a pot and cooling in air; Freezing-drying the prepared rice gyoza rice into a freezer at minus 40 ° C; And freeze-dried rice gum rice rice into a pulverizer, and pulverizing the rice gum into 100 to 120 mesh powders, and processing the rice gum brown rice powder.

Hippophae rhamnoides L. Vitamin tree is a shrub belonging to the bloom tree and contains more than 100 kinds of ingredients. Especially, it contains a lot of effective ingredients such as vitamins (A, B, C, E, F and K) . It grows well in the cold of winter and the high temperatures of summer, and has a strong adaptability that grows well in the barren zone. It has already been reported that antioxidant activity of Sanjia wood is investigated, and fatty acid content, cancer prevention, and immune system of Sanjay tree are being studied. Beta carotene is contained in the fruit tree. In addition, the active ingredient is measured by instrumental analysis of Sanjia leaves, and various foods are made using Sanjia wood, but the research is not active in Korea yet.

A problem to be solved by the present invention is to provide a method for producing vitamin Y rice, which is excellent in nutrition.

Another problem to be solved by the present invention is to provide a method for producing vitamin Y rice which is excellent in color, flavor, taste, tenderness, and is easy to digest.

Another problem to be solved by the present invention is to provide a method of producing vitamin Y rice having excellent shelf life.

Another object to be solved by the present invention is to provide a vitamin Y rice prepared by the above method for producing vitamin Y rice.

One aspect of the present invention relates to a method for producing vitamin Y rice, wherein the method for preparing vitamin Y rice includes the steps of: swelling brown rice; Heating the first mixture comprising 100 parts by weight of the swollen brown rice, 0.5 to 5 parts by weight of vitamin powder and 80 to 120 parts by weight of water at 100 ° C to 130 ° C; And steaming the heated first mixture.

In one embodiment, the brown rice is characterized by comprising 1: 0.05 ~ 0.3 weight ratio of rice brown rice and glutinous rice brown rice.

In one embodiment, the mixture further comprises 0.01 to 2 parts by weight of salt based on 100 parts by weight of the swollen brown rice.

In one embodiment, the vitamin powder is prepared by drying the stems and leaves of vitamin tree for 5 to 7 days at -20 ° C to -10 ° C .; Preparing a juice by squeezing the fruit of a vitamin tree; Preparing a second mixture comprising 100 parts by weight of the juice, 30-50 parts by weight of the dried material, 20-60 parts by weight of the rice bran powder, and 20-60 parts by weight of the glutinous rice powder; And drying and pulverizing the second mixture to form a powder.

Another aspect of the present invention relates to a vitamin Y rice prepared by the method for producing vitamin Y rice.

The vitamin YM rice prepared by the method of producing vitamin YM rice according to the present invention is characterized in that the vitamin component is contained in the rice bran of brown rice and is excellent in nutrition and is excellent in the elasticity and color of the prepared rice, It is easy to digest and prevents constipation. It is possible to ingest as adults as well as growing students. Unlike the conventional brown rice, it can be stored well because it deepens texture and texture.

FIGS. 1 (a) to 1 (d) are photographs showing changes in the color of rice brown rice with time after the production of vitamin Y rice prepared according to one embodiment of the present invention.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to be exemplary, self-explanatory, allowing for equivalent explanations of the present invention.

One aspect of the present invention relates to a method for producing vitamin Y rice. A first mixture heating step; And a moxa step. More particularly, the step of swelling the brown rice; Heating the first mixture comprising 100 parts by weight of the swollen brown rice, 0.5 to 5 parts by weight of vitamin powder and 80 to 120 parts by weight of water at 100 ° C to 130 ° C; And steaming the heated first mixture.

Hereinafter, the method for producing vitamin Y rice will be described in detail.

Brown rice swelling stage

The above step is a step of swelling the brown rice, which is intended to easily infiltrate into the inside of rice bran (rice bran and rice bran) of the brown rice and to improve the sensibility of the vitamins, . In a specific example, the swelling may be accomplished by washing the brown rice, adding it to water at 30 ° C to 60 ° C, and dipping it for 2 to 4 hours. The brown rice may be a one-minute sea bream which has been stripped of the rice husk which is the outermost part of the rice harvested.

In the present invention, the brown rice may include a ratio of 1: 0.05 ~ 0.3 by weight of the rice brown rice (brown rice) and the brown rice brown rice (brown rice brown). When included at the above weight ratio, the chewing feel and taste of the present invention may be more excellent. For example, rice brown rice and glutinous rice brown rice can be contained at a weight ratio of 1: 0.1 ~ 0.2.

The first mixture heating step

The step of heating the first mixture comprising 100 parts by weight of the swollen brown rice, 0.5 to 5 parts by weight of vitamin powder and 80 to 120 parts by weight of water at 100 ° C to 130 ° C to produce vitamin Y rice.

The above-mentioned vitamin powder is included for the purpose of imparting a unique taste and flavor while improving the shelf life, supplying various nutrients, improving the smell and chewing feeling of brown rice.

The amount of the vitamin powder is 0.5 to 5 parts by weight based on 100 parts by weight of the swollen brown rice. When the amount of the vitamin powder is less than 0.5 part by weight, the shelf life of the brown rice is decreased, the odor and the effect of improving the chewing feeling are insignificant, and when the content is more than 5 parts by weight, the synergistic effect of shelf life, . For example, 0.5 to 3 parts by weight.

The water serves to uniformly mix the components and steep the brown rice with steam, and is included for the purpose of penetrating the vitamin powder component into the corpuscle of the swollen brown rice. When the water is contained in an amount of less than 80 parts by weight, the brown rice tends to become brown during the heating process, and the taste, smell, and durability are deteriorated.

The heating may heat the first mixture at 100 ° C to 130 ° C for 15 minutes to 40 minutes. In the above range, it is possible to penetrate the inside of the rice husk of the brown rice which is excellent in the taste of the rice and swollen with the vitamin powder component. When heated below 100 ° C, penetration of the vitamin powder component is impossible, and when heated above 120 ° C, the taste of vitamin Y rice can be lowered. For example, it can be heated at 100 ° C to 120 ° C for 15 minutes to 25 minutes.

In one embodiment, the vitamin powder comprises a dry product preparation step; A juice preparation step; A second mixture preparation step; And a powdering step. Drying the stem and leaves of the vitamin tree at -20 캜 to -10 캜 for 5 to 7 days to prepare a dried product; Preparing a juice by squeezing the fruit of a vitamin tree; Preparing a second mixture comprising 100 parts by weight of the juice, 30-50 parts by weight of the dried material, 20-60 parts by weight of the rice bran powder, and 20-60 parts by weight of the glutinous rice powder; And drying and pulverizing the second mixture to obtain powder.

Hereinafter, the method for preparing the vitamin powder will be described in detail.

Dry product preparation step

The above step is a step of lyophilizing the stem and leaves of vitamin tree at -20 ° C to -10 ° C for 5 to 7 days to prepare a dried product. As described above, the extraction efficiency of the nutrients contained in the stems and leaves of the vitamin tree can be excellent during the production of the dried material. For example, the dried material can be dried by drying at -15 ° C to -10 ° C for 5 to 7 days.

Juice preparation step

This step is a step of preparing the juice by souring the fruit of the vitamin tree. When the juice component is included, the nutritional and functional properties of the vitamin Y rice can be further improved.

The second mixture preparation step

The step of preparing the second mixture includes 100 parts by weight of the juice, 30-50 parts by weight of the dried material, 20-60 parts by weight of the micropowder powder, and 20-60 parts by weight of the glutinous rice powder.

The above-mentioned rice bran powder may be included in the present invention for the purpose of improving masticatory and nutritional properties. The raw corpuscle powder may be contained in an amount of 20 to 60 parts by weight based on 100 parts by weight of the juice. When included in the above range, the permeability, formability, mixing property, and functionality of the vitamin powder can be excellent. For example, 30 to 55 parts by weight.

The glutinous rice powder may be included in the present invention for the purpose of improving masticatory and nutritional properties. The glutinous rice powder may be contained in an amount of 20 to 60 parts by weight based on 100 parts by weight of the juice. When the content is in the above range, the moldability, the mixing property and the functional property of the present invention can be excellent. For example, 30 to 55 parts by weight.

In an embodiment, the average size of the rice briquette powder and the glutinous rice powder may be 1 to 0.5 mm, respectively. Mixing properties and penetration into the inside of the rice bran can be excellent in the above range. In this specification, " size " is defined to mean the maximum length.

More specifically, an intermediate molded body such as a bar shape or a ring shape is produced from the juice solution, the rice bran powder and the glutinous rice powder, and then the dried body is cut into a size of 0.1 to 2 cm, To prepare a second mixture.

Powdering step

This step is a step of drying and pulverizing and pulverizing the second mixture. The powdering step is included to mix and penetrate the vitamin powder into the swollen brown rice. In an embodiment, the molded second mixture may be dried at 20 ° C to 35 ° C and then pulverized or sieved to powder. In an embodiment, the average size of the vitamin powder may be from 5 탆 to 1 mm. In the above range, it is excellent in mixing property and can be easily penetrated into the inside of the corona of the swollen brown rice.

In another embodiment of the present invention, the first mixture may further contain 0.01 to 2 parts by weight of salt based on 100 parts by weight of the swollen brown rice. When the content is in the above range, the functional properties of the vitamin Y rice can be more excellent such as chewing feel, taste, and flavor. For example, 0.01 to 1 part by weight.

Moxibustion phase

Said step is the step of boiling said heated first mixture. In an embodiment, the heated first mixture may be boiled for 15 to 30 minutes at room temperature. When the moxibustion is in the above range, the functional properties of the vitamin Y rice can be excellent, such as mildness, taste, and flavor.

Another aspect of the present invention relates to a vitamin Y rice prepared by the method for producing vitamin Y rice. Conventional brown rice has a lower preference than rice white rice due to its unique odor. However, when the vitamin powder of the present invention is included, it provides excellent nourishment of rice grains, provides enhanced nutrition, removes the unique smell of brown rice, Is smooth and excellent, and there is no sense of rejection as eating rice white rice, and digestion is easy, so that bowel movement can be facilitated.

In addition, in the case of brown rice produced in general, discoloration occurs after 24 hours or more, color is discolored, and water is generated from the bottom of the brown rice flour at 48 hours or more, resulting in crumbling of rice balls. On the other hand, Even if stored for 200 hours or more for a long period of time, there is no risk of crumbling or discoloring of the rice grains, and it may be aged when stored for 200 hours or more, and the effect may be enhanced.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited to the following examples. The contents not described here are sufficiently technically inferior to those skilled in the art, and a description thereof will be omitted.

Examples and Comparative Examples

Example 1

Stems and leaves of the vitamins obtained in April to May were dried at -12 DEG C for 7 days to prepare a dried product. The fruit of the vitamin tree was squeezed to prepare a juice solution. Then, 100 parts by weight of the juice solution, 50 parts by weight of rice bran powder and 50 parts by weight of glutinous rice powder were mixed to form a ring, and the dried mixture was cut into pieces of 1 cm and mixed with the shaped pellets to prepare a second mixture. The second mixture was put into a pulverizer and powdered to an average size of 30 탆 to prepare a vitamin powder.

Rice brown rice and brown rice containing glutinous rice brown rice at a weight ratio of 1: 0.1 were washed 2 to 3 times, added to water at 40 占 폚 and swelled for 2 hours. The first mixture containing 100 parts by weight of the swollen brown rice, 1 part by weight of the vitamin powder and 100 parts by weight of water was placed in a pan, the lid was closed, and the mixture was heated at 110 DEG C for 15 minutes, then steamed for 15 minutes, .

Example 2

Vitamin brown rice was prepared in the same manner as in Example 1, except that 0.5 part by weight of salt was further mixed with 100 parts by weight of the swollen brown rice during the preparation of the first mixture.

Comparative Example 1

Vitamin brown rice was prepared in the same manner as in Example 1, except that the vitamin powder was not included.

Comparative Example 2

Vitamin brown rice was prepared in the same manner as in Example 1, except that the vitamin powder was included in the contents shown in Table 1 below.

Comparative Example 3

Vitamin brown rice was prepared in the same manner as in Example 1 except that the first mixture was heated at 90 캜.

Comparative Example 4

Vitamin brown rice was prepared in the same manner as in Example 1 except that water was included in the contents shown in Table 1 below.

content
(Unit: parts by weight) Example Comparative Example One 2 One 2 3 4 Swelling brown rice 100 100 100 100 100 100 Vitamin powder One One - 12 One One water 100 100 100 100 100 130 saline - 0.1 - - - -

Sensory evaluation

The sensory evaluation of the brown rice prepared in Examples 1 to 2 and Comparative Examples 1 to 4 was compared and evaluated. The sensory evaluation method was performed on 30 sensory test personnel trained as ranking test method. The sensory evaluation method was divided into 5 items such as taste, smell, chewiness, color, And the average thereof was calculated and shown in the following Table 2. < tb > < TABLE > In addition, the examples and the comparative examples were stored in a 200-hour thermostat-cooked rice cooker, and evaluated in the same manner as described above.

FIGS. 1 (a) to 1 (d) are photographs showing the change in the color of rice brown rice according to the elapsed time after the production of the vitamin brown rice prepared according to Example 1 of the present invention. FIG. 1 (a) shows the color of vitamin Y rice immediately after the preparation, and FIG. 1 (b) shows the color of vitamin Y rice after 20 hours from the production. FIG. 1 (d) shows the color of vitamin Y rice after 200 hours from the production of the vitamin Y Brown rice. Referring to FIGS. 1 (a) to 1 (d), the vitamins YBP of the present invention aged with time and changed from pale yellow to dark brown.

Further, with reference to Table 2, Examples 1 and 2 of the present invention were excellent in flavor, fragrance, chewing feeling, color, and overall acceptability. Especially after 200 hours elapsed, And the degree of preference, the degree of preference. On the other hand, in Comparative Example 1 in which the vitamin powder of the present invention was not included, the overall taste, aroma, and functionality were lowered as compared with Examples 1 and 2. In Comparative Example 2 containing more than the vitamin powder of the present invention, In the case of Comparative Example 3 in which the first mixture was heated to a lower temperature than the present invention, chewing feeling was reduced and in Comparative Example 4 in which water exceeded the present invention, the overall sensibility was lowered. In addition, it was found that, after 200 hours, the brown rice of Comparative Examples 1 to 4 had little or no improvement in the sensory properties such as taste, chewing sensation, and flavor compared with the above-mentioned Examples.

Claims (5)

Swelling the brown rice;
Heating the first mixture comprising 100 parts by weight of the swollen brown rice, 0.5 to 5 parts by weight of vitamin powder and 80 to 120 parts by weight of water at 100 ° C to 130 ° C; And
And heating the heated first mixture.
[2] The method of claim 1, wherein the brown rice contains 1: 0.05 ~ 0.3 weight ratio of rice brown rice and glutinous rice brown rice.
[2] The method of claim 1, wherein the first mixture further comprises 0.01 to 2 parts by weight of sodium chloride per 100 parts by weight of the swollen brown rice.
[3] The method of claim 1, wherein the vitamin powder is prepared by drying stem and leaf of vitamin tree for 5 to 7 days at -20 [deg.] C to -10 [deg.] C.
Preparing a juice by squeezing the fruit of a vitamin tree;
Preparing a second mixture comprising 100 parts by weight of the juice, 30-50 parts by weight of the dried material, 20-60 parts by weight of the rice bran powder, and 20-60 parts by weight of the glutinous rice powder; And
And drying and pulverizing the second mixture to obtain a powdered vitamin.
A vitamin-free rice meal prepared by the method of any one of claims 1 to 4.

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